Squash and stilton veggie toad in the hole
- Published: 13 Jul 18
- Updated: 5 Feb 25
This veggie toad in the hole replaces sausages with caramelised roasted squash, before being dotted with stilton and baked until gooey and oozing.
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Ingredients
- 1 coquina or butternut squash, deseeded, cut into wedges
- 2 small red onions, cut into chunky slices
- 3 whole peeled garlic cloves, bashed with the flat of a knife
- 4 rosemary springs (leaves from 2 of them finely chopped)
- 4 tbsp olive oil
- 225g plain flour, sifted
- Pinch baking powder
- 4 large free-range eggs
- 300ml whole milk
- 2 tsp dijon mustard
- 150g stilton, crumbled (or cheddar or a soft goat’s cheese)
- 3 tbsp redcurrant jelly
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Put the squash, onions, garlic cloves and the 2 rosemary sprigs (torn into smaller sprigs) in a roasting tin. Drizzle with 2 tbsp of the oil and roast for 30 minutes until tender and starting to caramelise. At the same time, add the remaining 2 tbsp oil to a 1.5 litre baking dish and put it in the oven to heat up.
- Sift the flour and baking powder into a large mixing bowl, then make a well in the centre. Crack in the eggs, then pour in the milk. Use a balloon whisk to mix to a smooth batter (you should see bubbles start to appear). Season, then whisk in the chopped rosemary and mustard.
- Discard the rosemary sprigs from the roast squash, then transfer to the hot baking dish. Quickly dot the cheese and redcurrant jelly over, then pour in the batter to fill the gaps. Bake for 20-25 minutes until the batter is puffed, golden and cooked through (it will pull away from the sides). Serve with a green salad or with steamed broccoli and gravy.
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- Recipe from February 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 484kcals
- Fat
- 22.9g (9.3g saturated)
- Protein
- 19g
- Carbohydrates
- 47.9g (14.4g sugars)
- Fibre
- 4.8g
- Salt
- 0.9g
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This was not very nice and isn’t a toad in the hole. It was just batter with vegetables and didn’t rise all at even though I add 10 minutes onto the timing as it barely cooked after 20 minutes. The recipe title should be changed!
We’re sorry to hear this wasn’t a success. Thank you for your feedback – our food team has made some immediate tweaks to the recipe to improve it and we will also be retesting the dish to ensure it works as it should.
Absolutely delicious. Served with vegetarian gravy and greens. Cannot wait to make it again.